Prime rib is expensive, so you’ll likely want to save this recipe for a special occasion.
- 8 lb. boneless prime rib roast
- 1/4 cup kosher salt
- 1/4 cup freshly cracked black pepper
- 1 large onion, peeled and coarsely chopped
- 1 large leek, white part only, coarsely chopped
- 2 large carrots, peeled and coarsely chopped
- 2 stalks celery, coarsely chopped
- 3 plum tomatoes, cored and diced coarsely
- 8 garlic cloves, peeled
- 4 large eggs
- 1-1/2 cups milk
- 1-1/2 cups all-purpose flour
- 1/2 tsp. kosher salt (or to taste)
- 1/4 cup fat from roast drippings
- 1/2 cup dry red wine
- 3 cups beef stock
- salt and black pepper, to taste
Cooking Procedures :
- Preheat oven to 400°F (200°C). Prepare a medium-sized roasting pan with rack and set aside.
- Pat rib roast dry with paper towels. Press surface with salt and pepper. Place roast on rack of the prepared pan. Arrange onion, leek, carrot, celery, tomato and garlic around it.
- Place the roasting pan in the center of the oven and cook until well browned for about 25 minutes. And then reduce oven heat to 300°F (150°C). Stir vegetables. Continue roasting.
- While roast is cooking, make Yorkshire Pudding batter – In a bowl, whisk eggs until light and foamy. Add milk and whisk to combine. Stir in flour and salt. Cover and chill.
- Check roast for doneness after 1 hour. Insert a meat thermometer into centre of roast to check temperature. It should be 120°F (50°C) for rare; 126°F (55°C) for medium-rare; 134°F (60°C) for medium; 150°F (65°C) for medium-well and 160°F (70°C) for well-done.
- When roast is done, remove from the oven. Remove roast from the pan and tent meat loosely with aluminum foil. Set aside for 20 minutes.
- Heat oven to 450°F (230°C). Skim fat off juices in roasting pan to make pudding. Divide about 1/4 cup of the fat among 12 muffin tins. Put tin into oven for 3 to 5 minutes to heat fat and then remove from oven.
- Pour cold batter of pudding into cups of hot fat, filling each muffin cup about three-quarters full. Return muffin tin to oven and bake for 15 minutes. Reduce oven temperature to 350°F (180°C) and bake for 15 minutes more or until puddings are puffy and golden.
- While puddings are baking, make a Sauce – Place roasting pan, still holding drippings, on stovetop over high heat. Add red wine and bring to a simmer, scraping brown bits from bottom of pan. Add beef stock and bring to a simmer again. Reduce pan liquids by about one-third (this will take about 10 minutes). Season with salt and pepper. Strain sauce into a gravy boat. Discard vegetables.
- Carve prime rib roast and serve with Yorkshire Puddings and Sauce.
- Serves 10 to 12.